Description
Indulge in the ultimate comfort food with this easy, cheesy One Pan Gnocchi Pesto Bake. Tender potato gnocchi, juicy cherry tomatoes, and fresh baby spinach are bathed in a creamy basil pesto sauce, topped with a gooey layer of melted mozzarella. It’s a simple yet decadent dish that’s perfect for a cozy night in.
Ingredients
Scale
Potato Gnocchi:
- 1 package (16 ounces) potato gnocchi
Pesto Sauce:
- 1/2 cup basil pesto
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Vegetables and Cheese:
- 2 cups cherry tomatoes, halved
- 2 cups fresh baby spinach
- 1 1/2 cups shredded mozzarella cheese
Seasonings and Others:
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Sauté Garlic and Gnocchi: In a large oven-safe skillet, heat olive oil over medium heat. Sauté garlic for 1 minute until fragrant. Add gnocchi and cook for 2–3 minutes until lightly golden.
- Add Ingredients: Stir in cherry tomatoes, spinach, pesto, cream, Parmesan, red pepper flakes, salt, and pepper. Mix until well combined.
- Top with Cheese: Remove from heat and sprinkle mozzarella evenly over the top.
- Bake: Bake uncovered for 15–18 minutes, until the cheese is melted and bubbly with golden spots.
- Garnish and Serve: Garnish with fresh basil leaves before serving.
Notes
- For extra protein, add cooked chicken or Italian sausage before baking.
- Use sun-dried tomato pesto for a flavor twist.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, One-Pan Meal
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
